Grilled Turkey courtesy of Brad Passalacqua

Rinse and set your bird in a heavy foil roasting pan. cut up in chunks 2 apples, 2 oranges, 2 lemons,2 onions, 2 potatoes, leave skin on all. Put all in a large bowl and add about 2 cups red seedless grapes. Pour in one Guinness beer, one can of frozen orange juice(made with ginger ale instead of water). Add a handful of basil, oregano, dash of cayenne, and any other of your favorite herbs or spices. Stuff the bird with as much of your mixture as possible, pour liquid over the bird, put rest of mixture around bird in the pan.
Cut up two sticks of butter into quarters, peel skin back at breast and "armpits" and stuff in butter.
Start charcoal fire in a weber or other large grill with a good lid, set charcoal up for indirect heat. Put bird on and cover with foil initially. Continue to baste with the juices and remove foil after about two hours, basting to get a good black crust on outside of breast. I use a pretty heavy bird and usually grill from about 6 am til noon. Make arrangements to add charcoal, I usually have to add two or three times. Also have a heavy tray or piece of plywood ready to carry the monstrosity in the house. Cheers!
P.S. The dark meat that sits in the baste all day is as sweet as candy and the neck is to die for!